Delicious Vegetarian Mexican Black Bean Enchiladas

Ingredients

• 8 tortillas
• 1 can black beans (400g)
• 2 bell peppers (red and yellow)
• 1 zucchini
• 1 onion
• 2 cloves of garlic
• 1 tsp cumin powder
• 1 tsp chili powder
• 200 g grated cheese (optional)
• 1 jar enchilada sauce (400g)
•  Olive oil
•  Fresh cilantro for garnish

Instructions

1. 1 Preheat the oven to 180 degrees.
2. 2 Dice the bell peppers, zucchini, and onion into small cubes. Finely chop the garlic.
3. 3 Heat a little olive oil in a skillet and sauté the onion and garlic.
4. 4 Add the bell peppers and zucchini and sauté for a few minutes.
5. 5 Rinse the black beans and add them to the vegetables along with the cumin powder and chili powder. Stir well.
6. 6 Fill the tortillas with the vegetable-bean mixture and roll them up. Place them next to each other in a baking dish.
7. 7 Pour the enchilada sauce over the rolled tortillas and sprinkle with the grated cheese (if using).
8. 8 Bake the enchiladas in the oven for about 20 minutes, or until the cheese is melted and golden brown.
9. 9 Garnish the enchiladas with fresh cilantro before serving. Enjoy!